To make the dressing, heat 1 tbsp oil in a frying-
pan and cook the shallots over a medium heat until
golden. Add the chilli, garlic and ginger and cook
for two minutes, then add the sugar. Cook until
the sugar slightly caramelises then add the fish
sauce and lime juice. Toast the peanuts in a dry
frying-pan then chop. Stir into the shallots with
the coriander, 1˝ tbsp water and the rest of the
oil. Taste for sweet-sour-salty balance and add
more lime, sugar or fish sauce as needed. Set
aside.
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Mix the oil with the soy sauce and sugar then put
in the tuna, turning to coat. Cook on the barbecue
for about one and a half minutes each side (for a
moist, slightly raw interior), basting with the
marinade. Squeeze on lime juice and serve with the
peanut dressing and a salad of baby spinach and
sugar-snap peas sprinkled with sesame seeds.
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